sabah-herbs-spices-packed-with-antioxidants

sabah-herbs-spices-packed-with-antioxidants-study

KOTA KINABALU: Universiti Malaysia Sabah (UMS) researchers in collaboration with Pop Nzyme Sdn Bhd have completed a research on 10 products developed by the company based on Sabah herbs and spices.

The local herbs and spices used included Manjakani, Tongkat Ali Merah, Cinnamon, Lingzhi mushroom and ginger.

Edward Leong, the proprietor of Pop Nzyme Sdn Bhd, has developed these products with Grape enzyme as a key ingredient.

The UMS researchers, Dr Wong Nyet Kui and Dr Sivakumar Kumaresan, from the Phytochemical Processing Research Group in the Material and Mineral Research Unit, School of Engineering and Information Technology, ran tests on the antioxidant, anti-microbial and cytotoxicity levels of the products.

They found that all the products contained high antioxidant levels, above 80% inhibition levels for even low concentrations, which are higher than most juice supplements as well as local herbs studied in literature.

Products with high antioxidant levels can promote anti-aging and have been linked to enhancing our immune system. In addition, one of the products, POP P2, which contains Manjakani extracts, showed high antioxidant levels as well as antimicrobial properties, which is similar to garlic, which is one of the more potent natural antimicrobials. This means that POP P2 may protect the body in the event of infection, possibly due to the Manjakani content.

In addition, two products, POP P2, which contain Manjakani and PE10, which contains Tongkat Ali Merah, showed some moderate levels of cytotoxicity, which may indicate some anti-cancer effects.

The company is looking into developing more products from local Sabah herbs and spices as it has found that the products are safe and effective.

The UMS researchers are grateful for the opportunity to assist a local herbal manufacturer and hope to continue assisting other manufacturers.